Recipe: Mediterranean Spring Medley
- 1 organic onion, cut in half, then sliced into crescent moons
- 10 cloves garlic, chopped fine
- 2-3 organic portobello mushrooms, sliced and cut into 1” pieces
- 2 cups sugar snap peas
- 1 can cannelloni beans
- 2 can organic fire roasted tomatoes
- ½ t. thyme
- 1 t. oregano
- 2 Tbs. white wine
- 1 Tbs. small capers
- ¼ t. red chili flakes, optional
- ¼ cup organic calamata olives, sliced
- ¼ cup chopped fresh tomatoes
- ¼ cup chopped Italian parsley, stems removed
- 2 cups cooked organic brown rice fusilli pasta (or any pasta of your choice)
- Salt and Pepper to taste
- Olive oil
- Fresh parsley to garnish
- Cover the bottom of a medium size cast iron pan with olive oil. When oil is hot, add the onions.
- Cook for a few minutes and then add the garlic. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Then add the Portobello mushrooms. Cook for a few minutes more, than add the white wine, thyme, oregano, and red pepper flakes.
- Cook at high heat for a few more minutes, and then add the sugar snap peas, cannelloni beans, fire roasted tomatoes, olives, and capers.
- Add the pasta. Add the chopped parsley and fresh tomatoes and cook for a few more minutes to bring the flavors together.
- Season with salt and pepper to taste. Do not over cook the snap peas!
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-mediterranean-spring-medley/
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